Crispy crunchy brown rice flour crackers

Sherry Livering

1 ¼ cup brown rice flour (I used Arrowhead Mills organic brown rice flour, available, for example, at Walmart

2 TBS nutritional yeast

1 tsp baking powder

½ tsp chili powder

½ tsp salt

½ cup Herdez salsa verde (also available at Walmart for US readers or of course in any LatinX grocery store)

1 TBS aquafaba

Preheat oven to 350F/175C

Combine all dry ingredients in a large bowl. Add wet ingredients and combine into a dough using a big spoon. Divide the dough in half.

Place half dough on top of a silicone baking mat. Shape by hand into a rectangular. Cover with a piece of cling wrap. Using a rolling pin, roll out as thin as possible (about 1.5 mm).

Remove cling wrap. Score dough with a sharp knife into 1.25 cm squared (½ inch squares). With a fork, poke holes into dough.

Bake in 350 F/175 C oven for approximately 15 minutes. Check after 12 minutes and remove the crackers that are at risk of getting too dark.

Remove silicone mat from baking tray (don't burn yourself!) and place on a wire cooking rack. Let the crackers cool for about 10 minutes.

Repeat with the other half of the dough.

I will probable eat the whole batch today but if you want to keep them, store in an airtight container once the crackers have completely cooled.

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